Restaurant · Wake County, NC

Taqueria Acapulco

Name: Taqueria Acapulco
Address: 1601-43 Cross Link Rd, Wake County, NC

1601-43 Cross Link Rd

Last inspected Jun 1, 2026 · View Map ↗ · Compare ↗

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Score 95

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

9 inspections

1 - Inspection

Jun 1, 2026

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A bus tub is blocking access to hand sink in the dish washing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-REHS spoke to PIC and she removed the above item. This is a repeat item.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode 3-501.13 Thawing fish in standing water. Thaw TCS food under cool running waterFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing fish in standing water. Thaw TCS food under cool running water; in refrigeration unit at 41F or below or in the microwave as part of the cooking process. CDI-Fish was placed under cool running water once REHS spoke to PIC.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-305.11: Core: Pork and pina colada stored on the floor of the walk-in cooler. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11: Core: Pork and pina colada stored on the floor of the walk-in cooler. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Core: Torn refrigerator gasket on a prep refrigeration unit door. Equipment shall be in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Broken floor tiles in the prep area and dishwashing area. Physical facilities shall be in good repair. This is a repeat item.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 1, 2026 · Original Source

1 - Inspection

Jan 12, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Priority foundation: No paper towels at the hand sink in the front prep area. Paper towels or a hand drying device shall be provided at hand sinks. CDI-Paper towels were provided at the hand sink once REHS spoke to PIC.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Unlabeled bleach in a spray bottle. Label all working containers of poisonous or toxic material such as cleaners and sanitizers when taken from bulk supplies with the common name. CDI-The spray bottle was labeled once REHS spoke to PIC.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloths stored wet on prep surfaces. Store wet wiping cloths in sanitizer solution. CDI- Wiping cloths were placed in sanitizer once REHS spoke to PIC.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Core: Torn refrigerator gaskets on the prep refrigeration unit doors. Equipment shall be in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Priority foundation: No test kit for the quaternary ammonium. Provide a test kit that accurately measures sanitizer concentrations. Provide a test kit by January 22nd.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Broken floor tiles in the prep area and dishwashing area. Physical facilities shall be in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 12, 2026 · Original Source

1 - Inspection

Oct 13, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 2-401.11 (A) CoreEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Core; Employee drinks in the food prep area. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employee drinks were removed from the prep surfaces once REHS spoke to PIC.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-501.16(A)(1) PriorityFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Priority; Beef is 97F in the steam table. Maintain TCS foods in hot holding at 135F or above. The beef was reheated to 198F.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Torn refrigeration gaskets on the prep refrigeration unit. Maintain equipment in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 13, 2025 · Original Source

1 - Inspection

Jun 5, 2025

Score 90.5

Official score: 90.5 · Understand this area’s scale

8 recorded violations

minorCode 2-102.12 Core: CorePermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 Core: Core; No person in charge (PIC) with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-103.11(O) Priority foundation: No employee health policy available. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O) Priority foundation: No employee health policy available. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. REHS emailed an employee health policy to PIC.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-302.11 (A)(2) Raw beef stored above cooked beef in the walk-in cooler. Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Raw beef stored above cooked beef in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. The cooked beef was voluntarily discarded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-501.114 PriorityCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Priority; Chlorine sanitizer is less than 50ppm at the 3 compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize. The chlorine sanitizer was remixed to the correct concentration once REHS spoke to PIC.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.16(A)(2) Cooked beef is 43FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Cooked beef is 43F; cooked chicken is 45F; ham is 44F and fish is 44F in the walk-in cooler. Maintain TCS foods in cold holding at 41F or less. The cooked beef and chicken were voluntarily discarded. Ham was place in the upright refrigeration unit. The raw meat and fish need to be cooked to temperature before serving. A phone call was made to repair the walk-in cooler. A follow-up visit will be conducted by REHS before June 8th.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Priority foundation: Unlabeled bleach in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. The spray bottle was labeled once REHS spoke to PIC.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-305.11: Core: Peppers and beef stored on the floor of the walk-in cooler. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11: Core: Peppers and beef stored on the floor of the walk-in cooler. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

In plain English

More about food not protected from contamination

minorCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Broken floor tiles in the prep area and dishwashing area. Physical facilities shall be in good repair. This is a repeat item .

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 5, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 2-103.11(O) Priority foundation: No employee health policy. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O) Priority foundation: No employee health policy. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. REHS emailed the employee health policy to PIC.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Priority: Beef is 109F in the walk-in cooler that has been cooling for 4 hours. Quickly cool cooked foods within 2 hours from 135F to 70F and from 135F to 41F. within 4 more hours for a total of 6 hours of cooling. The beef was reheated to 204F and placed divided among two containers that are less than 4 inches deep.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Priority foundation: Cooling beef greater than 4 inches deep. Cool TCS food in shallow portions( no greater than 4 inches thick). The beef was divided into two different containers that are less than 4 inches thick once REHS spoke to PIC.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B) Priority foundation: Thermometer is reading 22F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. REHS showed this thermometer to PIC and calibrated this thermometer to 32F in ice water.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Broken floor tiles in the prep area. Maintain floors in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 7, 2025 · Original Source

1 - Inspection

Sep 6, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Peppers are 94F in the prep area. Keep all TCS food at or above 135F when held hot. The peppers were reheated to above 165F once REHS spoke to PIC.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Beef is 75F in the prep sink. Keep all TCS food at or below 41F when held cold. Half of the beef was placed in the walk-in cooler and half of the beef was placed on ice once REHS spoke to PIC.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Beef soup is dated August 30th in the upright refrigeration unit. Pork is dated August 26th in the walk-in cooler. Keep all TCS food for up to 7 days once opened or prepared when being held cold at 41F or below. The above soup and pork was voluntarily discarded once REHS spoke to PIC.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Beef soup; chicken stock and chicken is stored in containers on the floor of the walk-in cooler. Keep all food at least 6 inches above the floor and where it is not exposed to splash; dust or other contamination. Keep food in a clean and dry location. This is a repeat item.

In plain English

More about food not protected from contamination

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Single service plates and boats are stored not inverted or in plastic sleeves. Store single service articles where they are not exposed to splash; dust or other contamination. Store single service articles in a clean and dry location. The single service articles were inverted once REHS spoke to PIC.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Sep 6, 2024 · Original Source

1 - Inspection

Jun 10, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Leaking faucet on the vegetable prep sink. Hot faucet is not working on the meat prep sink. Plumbing shall be maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee drink stored on the drain board of the prep sink. Employees shall drink; eat only in designated areas where contamination of exposed food; clean equipment; utensils; linens and single service articles can not result. The drink was moved away from the above areas once REHS spoke to PIC.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Lettuce is 48F and chicken is 45F in the walk-in cooler. Keep all TCS food at or below 41F when held cold. The thermostat was adjusted to 40F.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Cases of chicken stored on the floor of the prep area. Store food where it is least 6 inches off the floor and store food where it is not exposed to splash; dust or other contamination. Store food in a clean and dry location. The chicken was placed on the prep table once REHS spoke to PIC.

In plain English

More about food not protected from contamination

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as hats; visors or hair nets.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloths stored wet on prep surfaces. Store wet wiping cloths in sanitizer solution.(50-200ppm of chlorine). Wiping cloths were placed in sanitizer once REHS spoke to PIC. This is a repeat item.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 10, 2024 · Original Source

1 - Inspection

Feb 9, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Bags are covering the handles of the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The bags were removed from the hand sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; No sanitizer provided in a spray bottle or wiping cloth bucket. Provide sanitizer that is mixed to the manufacturer's instructions(50-200ppm). Sanitizer was provided in a wiping cloth bucket once REHS spoke to PIC.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Unlabeled Pinesol in a spray bottle. Label all working containers of poisonous or toxic material such as cleaners and sanitizers when taken from bulk supplies with the common name. The above Pinesol was labeled once REHS spoke to PIC.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Rice is being cooled in thick portions in sealed bags. Cool food in thin portions(less than 4 inches thick); uncovered or loosely covered; use ice bath; ice as ingredient or other effective means. The rice was portioned in thinner portions and taken out of the sealed bags.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Numerous foods in the upright refrigeration unit and the walk-in cooler are uncovered. Store food in a clean and dry location. Store food where it is not exposed to splash; dust or other contamination.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloths stored wet on prep surfaces. Store wet wiping cloths in sanitizer solution.(50-200ppm of chlorine). Wiping cloths were placed in sanitizer once REHS spoke to PIC.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ice scoop is lying flat in the ice. Store the utensils with the handle out of the food. The handle was put up once REHS spoke to PIC.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Feb 9, 2024 · Original Source

1 - Inspection

Oct 2, 2023

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee food and drink stored on the drain board of the prep sink. Employees shall drink; eat only in designated areas where contamination of exposed food; clean equipment; utensils; linens and single service articles can not result. The drink and food was moved away from the above areas.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; An employee arrived at work and put gloves on but did not wash her hands. Food employees shall wash hands before donning gloves for working with food. REHS spoke to PIC and this employee washed her hands and then placed a new pair of gloves on.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

criticalCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B). Corn on the cob is 43F and potatoes are 43F in the upright refrigeration unit. Keep TCS food at or below 41F when held cold. The above food was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Food was stored inside of plastic shopping bags in the steam table. Food shall be protected from contamination during storage. CDI-Food was removed from bags. Discussed using food safe bags moving forward to store food. This is a repeat item. ; 3-305.11; Core; Tub of beef and case of chicken stored on the floor of the walk-in cooler. Store food 6 inches off the floor. Store food where it is not exposed to splash; dust or other contamination. The beef and chicken was moved to shelving.

In plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils stored in 80F water and in 93F water. Utensils shall be stored in between use in water that is 135F or with the handle above the food. Utensils and water were moved to the grill.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; The floor is cracked and damaged throughout the kitchen. Floors shall be smooth and easily cleanable. This is a repeat item.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 2, 2023 · Original Source